Creamed Spinach (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 pounds fresh spinach, washed and tough stems removed |
2 tablespoons unsalted butter |
1/2 cup finely chopped shallots |
1 teaspoon minced garlic |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon nutmeg |
1/2 cup heavy cream |
Directions:
1. Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
2. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
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